Mulligatawny Soup With Chicken Recipe

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Mulligatawny Soup With Chicken
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Ingredients
18
Count
Nutrition
234
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Note: For freshness, puree some of the garlic and ginger with water in a blender, then leave this mixture in the blender while making the soup. The finished soup is pureed in the same blender, where it will pick up a hit of spicy raw garlic and ginger flavor. Basmati rice makes a good accompaniment to this soup.
  2. 1. Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)
  3. 2. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are -softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
  4. 3. Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the vegetables are tender and the chicken is cooked through, about 20 minutes. With tongs, transfer the cooked chicken to a cutting board, cool slightly, and cut crosswise into slices 1/4 inch wide.
  5. 4. Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot, add the reserved chicken, and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.85 Kcal (979 kJ)
Calories from fat 98.22 Kcal
% Daily Value*
Total Fat 10.91g 17%
Cholesterol 61.62mg 21%
Sodium 353.16mg 15%
Potassium 637.85mg 14%
Total Carbs 15.55g 5%
Sugars 4.45g 18%
Dietary Fiber 2.62g 10%
Protein 22.75g 46%
Vitamin C 5.5mg 9%
Vitamin A 0.2mg 7%
Iron 0.7mg 4%
Calcium 38.7mg 4%
Amount Per 100 g
Calories 61.22 Kcal (256 kJ)
Calories from fat 25.71 Kcal
% Daily Value*
Total Fat 2.86g 17%
Cholesterol 16.13mg 21%
Sodium 92.45mg 15%
Potassium 166.98mg 14%
Total Carbs 4.07g 5%
Sugars 1.17g 18%
Dietary Fiber 0.69g 10%
Protein 5.96g 46%
Vitamin C 1.4mg 9%
Vitamin A 0.1mg 7%
Iron 0.2mg 4%
Calcium 10.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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